Search results

Had some ingredients to use up so here it is... 3 Gallon Batch 3.5 Gallon Boil 8 oz C40 steeped for 30 minutes at 160F 21.5g EKG Hops 60 min 7g EKG Hops 20 min 4 lbs MoreBeer Munich LME (50% Munich 50% Pilsner) 15 min Pitched English Ale Yeast and the airlock started bubbling...

I recently purchased 1 pound of Kent Goldings hops to use for future recipes. I have some Munich LME from MoreBeer that I need to use. I search for recipes with no luck. What can I make from those ingredients?

I am currently boiling the all grain clone from the AHA link: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf I tried to do this with the BIAB technique. I filled up my kettle with 8 gallons and got the water to strike temp then added the bag full of crushed grain...

I had some hops and yeast that I needed to use so I decided to through together an all extract batch on Friday night. 3 gallon batch (3.5 gallon boil) Extract: 3.3lbs Muntons Extra Light LME 1lbs Muntons Light DME Hop Schedule: 60 MIN - 2 oz Perle 30 MIN - 1 oz Chinook 15 MIN - 1...

This is my first brew and of course there are the minor mishaps. The only issue that has been bugging me is that I forgot to check the OG. I let the beer bubble for 3 days and settle for 1. The gravity read 1.012. Is this high or low for a session beer? The kit says the OG should be 1.044...

I just recently moved in to an old family house out of my apartment. I can now start brewing but the only fall back is that the house doesn't have a furnace for heat or any air conditiong. What are some decently cheap ways I can keep my beer at proper temperature for ale yeast?

http://beerrecipes.org/showrecipe.php?recipeid=205&raterecipe=1

I brewed a stout with an OG of 1.075, how long should I let this beer sit in the fermentation vessel?

Making, hopefully, a stout. Ingredients are.. 1lb Chocolate Malt 1lb Black Malt 1lb Roast Barley 3.15lbs Gold Extract 1oz Magnum Hops 1oz Brewers Gold Nottingham Yeast I get the idea of the process but doing a 2 gallon batch it's hard to find correct data. What temperature should...

I want to brew a chocolate stout, I don't have the supplies I need to do all grain yet so I want to do all extract... Does anyone have a base recipe or what I need to use to get the chocolate taste, specifically what malt extract to use

My yeast seems to be done fermenting, I had the room at 68 degrees during that... Should I keep it at that 4 more weeks or lower or raise it?? I am not going to a secondary fermentation.. Yeast was SF-O5

I have the Mr. beer kit so I can only do two gallons but all the recipes I see are 5 gallons.. Anyone have a 2 gallon recipe for an IPA, DIPA, Strong Ale or Barleywine...